crepes mornay

Crepes are so easy to make. Really. Once you get the hang of it, its just like making pancakes. Nope, I’m not crazy (I know that’s what you’re thinking) just completely in love with crepes. Crepes are fun food. They make dinner a little more special, or dessert a little more tasty and make the loveliest of presentations.

I wanted to create a recipe using canned Alaskan salmon sent to me from my friends at Pure Alaska Salmon Co. in Bellingham, Washington. Actually, I don’t even need a recipe for this salmon. It’s so good I usually eat it right out of the can. Sometimes I mix it with a little lemon juice, homemade mayo and season it with a pinch of salt for a delicious salmon salad sandwich.

The Redhead canned salmon makes the yummiest filling for these delicious savory crepes Mornay. Simply prepared and then richly sauced, it’s decadence on a plate!

Pure Alaskan Salmon

Shirley Zuanich, Owner of Pure Alaskan Salmon Co, has generously sent me a case of her canned salmon for recipe testing and a case to giveaway! An entire case of Pure Alaskan Salmon Redhead, wild sockeye salmon from Alaska. All you have to do is leave a comment about the post and how you would use canned salmon in a recipe. Karista’s Kitchen will choose one reader from the comments to receive the case of salmon.

The contest will last for one week, from June 28th – July 5th. In the meantime, if you’d like to try this delicious salmon you can find it at Whole Foods, PCC Natural Markets and on the website Pure Alaskan Salmon Co. Check out the website for fabulous information and health benefits of this sustainable canned salmon.

In a saute pan, add a tablespoon of butter and saute shallots for a minute or two or until fragrant and wilted.

In a medium bowl, mix together the two cans of salmon, shallots, and mixed fresh herbs. Season to taste with salt and fresh cracked black pepper.

For each crepe, mound a generous 1/4 cup of the salmon mixture in a log shape in the center of the crepe. Fold over about 1/2 inch of the side edges to hold in the filling, then roll the crepe up. Place the crepes seam side down in a greased baking dish.

Ladle the Mornay sauce over the top, and then place in the oven and let the crepes bake for about 15 – 20 minutes.

Whisk the eggs in a large mixing bowl (an electric whisk works great). Add the flour, 1/2 the milk, vegetable oil, and salt and begin whisking. Pour in the remaining milk as you whisk – this helps to ensure a smooth batter. Depending on the size of the eggs, you may need to add a little more milk. The consistency of the batter should be about like heavy cream. Cover the bowl and place it in the refrigerator to age for an hour.

Heat a 10 inch round non stick crepe pan or a 12 inch non stick pan on medium heat until hot. Ladle about 1/3 cup batter into the pan, turning and tilting the pan to evenly coat bottom. Cook until the top surface is no longer wet and the edges starting to brown (one to two minutes), then turn with a spatula and cook 15 seconds more on the other side.

Remove from the pan and place in a folded clean dish towel. Continue making the crepes and stacking them in the folded dish towel. Set aside to use in above recipe.

In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown.

Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.

Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.

The sauce is now called a Mornay Sauce. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.